Lamb Mince Curry (kheema Shahzada Sort Of)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 large onion, chopped into large dice
• 1 inch cube gingerroot, peeled, roughly chopped
• 3 garlic cloves, peeled, roughly chopped
• 3 fresh red chilies, roughly chopped
• 1/2 teaspoon cinnamon (or a little more to taste)
• 1 teaspoon cardamom powder
• 1/4 teaspoon ground cloves
• 3 teaspoons ground coriander
• 1 tablespoon poppy seed
• 1 tablespoon sesame seeds
• 1 lb lean ground lamb
• 1/2 teaspoon turmeric
• 1 teaspoon salt (to taste)
• 10 fluid ounces warm water
• 5 fluid ounces milk
• 2 ounces raw cashews, split lengthways in half
• 2 tablespoons chopped fresh coriander (cilantro)
• fresh coriander (to garnish)

Recipe

• 1 heat 1 tablespoon oil in a large pan and add the onion. cook about 5 minutes or until softened. add the garlic, ginger and chillies and cook gently about 5 minutes more. remove from heat and transfer to a bowl and allow to cool.
• 2 add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
• 3 add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
• 4 add the turmeric, stir and fry 30 seconds.
• 5 add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
• 6 meanwhile, put the milk and fried onions into a blender and pulse until smooth.
• 7 stir this milk mix into the meat and bring back to the boil.
• 8 simmer for about 10 minutes or until the gravy is thick.
• 9 add the chopped coriander and cashews and cook a further 5 minutes.
• 10 serve sprinkled with extra chopped coriander.